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Coffee Quality: Cultivars, Blends, Processing, and Storage Impact Journal of Food Quality Coffee Quality: Cultivars, Blends, Processing, and Storage Impact Lead Guest Editor: Gabriel H. H. De Oliveira Guest Editors: Ana P. L. R. De Oliveira, Fernando M. Botelho, Pedro C. Treto, and Silvia C. C. Botelho Coffee Quality: Cultivars, Blends, Processing, and Storage Impact Journal of Food Quality Coffee Quality: Cultivars, Blends, Processing, and Storage Impact Lead Guest Editor: Gabriel H. H. De Oliveira Guest Editors: Ana P. L. R. De Oliveira, Fernando M. Botelho, Pedro C. Treto, and Silvia C. C. Botelho Copyright © 2018 Hindawi. All rights reserved. This is a special issue published in “Journal of Food Quality.” All articles are open access articles distributed under the Creative Com- mons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Editorial Board Encarna Aguayo, Spain Vita Di Stefano, Italy Antonio Piga, Italy Riccarda Antiochia, Italy Hüseyin Erten, Turkey Witoon Prinyawiwatkul, USA Jorge Barros-Velázquez, Spain Susana Fiszman, Spain Eduardo Puértolas, Spain José A. Beltrán, Spain Andrea Galimberti, Italy Anet Režek Jambrak, Croatia Luca Campone, Italy Efstathios Giaouris, Greece Juan E. Rivera, Mexico Á. A. Carbonell-Barrachina, Spain Vicente M. Gómez-López, Spain Flora V. Romeo, Italy Marina Carcea, Italy Elena González-Fandos, Spain Jordi Rovira, Spain Márcio Carocho, Portugal Alejandro Hernández, Spain Antonio J. Signes-Pastor, USA Maria Rosaria Corbo, Italy Francisca Hernández, Spain Amy Simonne, USA Daniel Cozzolino, Australia Vera Lavelli, Italy Barbara Speranza, Italy Egidio De Benedetto, Italy Jesús Lozano, Spain Antoni Szumny, Poland Alessandra Del Caro, Italy Sara Panseri, Italy Giuseppe Zeppa, Italy Antimo Di Maro, Italy Luis Patarata, Portugal Dimitrios I. Zeugolis, Ireland Rossella Di Monaco, Italy María B. Pérez-Gago, Spain Teresa Zotta, Italy Contents Coffee Quality: Cultivars, Blends, Processing, and Storage Impact Gabriel Henrique Horta de Oliveira , Ana Paula Lelis Rodrigues de Oliveira , Fernando Mendes Botelho, Pedro Casanova Treto , and Silvia de Carvalho Campos Botelho Editorial (1 page), Article ID 9805635, Volume 2018 (2018) Boron, Copper, and Zinc Affect the Productivity, Cup Quality, and Chemical Compounds in Coffee Beans Junia Maria Clemente, Herminia Emilia Prieto Martinez , Adriene Woods Pedrosa , Yonara Poltronieri Neves, Paulo Roberto Cecon, and John Lonfover Jifon Research Article (14 pages), Article ID 7960231, Volume 2018 (2018) Quality of Commercial Coffees: Heavy Metal and Ash Contents Mariana Teixeira Pigozzi, Flávia Regina Passos , and Fabrícia Queiroz Mendes Research Article (7 pages), Article ID 5908463, Volume 2018 (2018) Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability Han Sub Kwak ,YoonhwaJeong ,andMisookKim Research Article (8 pages), Article ID 5967130, Volume 2018 (2018) Shade Trees Spatial Distribution and Its Effect on Grains and Beverage Quality of Shaded Coffee Trees Francisco José da Silva Neto , Kátia Priscilla Gomes Morinigo, Nathalia de França Guimarães , Anderson de Souza Gallo , Maicon Douglas Bispo de Souza, Rubismar Stolf, and Anastácia Fontanetti Research Article (8 pages), Article ID 7909467, Volume 2018 (2018) Propositions on the Optimal Number of Q-Graders and R-Graders Lucas Louzada Pereira , Rogério Carvalho Guarçoni, Gustavo Soares de Souza, Dério Brioschi Junior, Taís Rizzo Moreira , and Carla Schwengber ten Caten Research Article (7 pages), Article ID 3285452, Volume 2018 (2018) Influence of Solar Radiation and Wet Processing on the Final Quality of Arabica Coffee Lucas Louzada Pereira , Rogério Carvalho Guarçoni, Wilton Soares Cardoso ,RenatoCôrreaTaques, Taís Rizzo Moreira , Samuel Ferreira da Silva, and Carla Schwengber ten Caten Research Article (9 pages), Article ID 6408571, Volume 2018 (2018) Hindawi Journal of Food Quality Volume 2018, Article ID 9805635, 1 page https://doi.org/10.1155/2018/9805635 Editorial Coffee Quality: Cultivars, Blends, Processing, and Storage Impact Gabriel Henrique Horta de Oliveira ,1 Ana Paula Lelis Rodrigues de Oliveira ,1 Fernando Mendes Botelho,2 Pedro Casanova Treto ,3 and Silvia de Carvalho Campos Botelho 4 1Instituto Federal de Educação, Ciˆencia e Tecnologia do Sudeste de Minas Gerais, Campus Manhuaçu, Manhuaçu, MG, Brazil 2Agrarian and Environmental Sciences Institute, Universidade Federal de Mato Grosso, Sinop, MT, Brazil 3Research Institute of Engineering, Universidad de Costa Rica, San Pedro de Montes de Oca, San Jose´, Costa Rica 4Embrapa Agrossilvipastoril, Sinop, MT, Brazil Correspondence should be addressed to Gabriel Henrique Horta de Oliveira; [email protected] Received 9 May 2018; Accepted 9 May 2018; Published 19 June 2018 Copyright © 2018 Gabriel Henrique Horta de Oliveira et al. &is is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Coffee is one of the most important agricultural products in stage, ripe cherries’ Brix degree, percentage of black, unripe, the world, being produced in different countries and under and insect damaged beans, bean size, and beverage quality. several conditions, which leads to an enormous variety of &e best cup quality was obtained in coffee beans coming beverages, according to cultivar selection, types of blends, from coffee trees closer to shaded trees. processing technologies, and storage procedures, among &e fourth paper of this special issue analyzed the op- other features. To spread and foment the discussion re- timal number of Q-graders and R-graders on the sensory garding these sources of variations to coffee drink among analysis consistency for specialty coffees. &e authors producers, industry, and consumers, some important issues indicated that the use of 6 tasters is sufficient to conduct must be addressed such as analysis of residues and micro- sensorial analysis following SCA and BSCA protocol for nutrients in coffee grain, emerging technologies like con- coffees in the Arabica group, as well as 6 tasters for coil and trolled fermentations, intercropping and solar radiation, Conilon coffees. Additional tasters did not improve the methods of sensory analysis, and so on. In this special issue sensorial analysis. &e fifth paper researched the influence of on coffee quality, we have invited a few papers that address solar radiation and wet processing on the final quality of such issues. arabica coffee, being indicated that water fermentation and &e first paper of this special issue aimed at quantifying shaded region are more likely to provide coffee with higher the ash content and determining the concentration of heavy grades. &e final paper investigated, for two consecutive metals in roasted ground coffee. &ese parameters are im- seasons, the effect of two different applications of boron, portant due to their persistency in the environment, be- copper, and zinc over productivity and cup quality. Ap- coming an indicator for coffee quality. &e second paper plication via foliar spray presented better results than trunk presents the study on the yeast fermentation of green coffee injections, leading to higher productivity and cup quality. beans, which consumers indicated that these coffees did not present negative aroma or flavor and presented higher Gabriel Henrique Horta de Oliveira antioxidant activity than coffee without fermentation. &e Ana Paula Lelis Rodrigues de Oliveira third paper is on the influence of different distances of Fernando Mendes Botelho shading coffee trees on plant height, canopy diameter, pla- Pedro Casanova Treto giotropic branches’ length, yield, coffee fruits’ phenological Silvia de Carvalho Campos Botelho Hindawi Journal of Food Quality Volume 2018, Article ID 7960231, 14 pages https://doi.org/10.1155/2018/7960231 Research Article Boron, Copper, and Zinc Affect the Productivity, Cup Quality, and Chemical Compounds in Coffee Beans Junia Maria Clemente,1 Herminia Emilia Prieto Martinez ,1 Adriene Woods Pedrosa ,2 Yonara Poltronieri Neves,2 Paulo Roberto Cecon,3 and John Lonfover Jifon4 1Department of Plant Science, Universidade Federal de Viçosa, Avenue PH Rolfs, 36.570-000 Viçosa, MG, Brazil 2Empresa de Pesquisa Agropecua´ria de Minas Gerais, EPAMIG Sudeste, Campus UFV–Cx. P. 216, 36.571-000 Viçosa, MG, Brazil 3Department of Statistic, Universidade Federal de Viçosa, Avenue PH Rolfs, 36.570-000 Viçosa, MG, Brazil 4Texas A&M Agrilife Research and Extension Center, Environmental Plant Physiology, 2415 East Business 83, Weslaco, TX 78596, USA Correspondence should be addressed to Herminia Emilia Prieto Martinez; [email protected] Received 8 December 2017; Accepted 8 April 2018; Published 14 May 2018 Academic Editor: Ana P. L. R. De Oliveira Copyright © 2018 Junia Maria Clemente et al. +is is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Micronutrients perform specific and essential functions in plant metabolism, and their deficiency may lead to metabolic dis- turbances that affect coffee production and quality beverage. In Brazil, the B, Cu, and Zn are the main micronutrients, and these are provided by soil or foliar fertilization, frequently with low recovery efficiency. +is work objected verifying the feasibility of supplying of B, Cu, and Zn via insertion
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